Due to allergies in some of my classes, I opted to make this version dairy free with flax milk. However, the richness of the dish doesn't suffer in the least (I credit that to the custard powder) and it is equally delicious hot, cold or reheated a few weeks later after being frozen!
Belgian Style Bread Pudding
Makes one 9x13" pan, 20 pieces
1 ½ lbs (1 large or 1 ½ standard size) day-old or toasted cinnamon-raisin bread (preferably whole grain)
¼ cup vanilla custard powder or “cook and serve” vanilla pudding mix (reduce the sugar to 1/2 cup if using pudding)
3 ½ cups unsweetened flax milk or non-dairy beverage of choice*
2 tbsp melted Earth Balance "Buttery Stick" or non-dairy butter
1 tbsp vanilla extract
2/3 cup sugar
1 tsp ground cinnamon
¼ tsp nutmeg
1 tbsp raw coarse sugar, for topping
*Feel free to swap in 2% milk if allergies aren't an issue!
- Heat the oven to 350°F and grease a 9x13” baking dish or casserole.
- Tear the bread roughly into the pan and set aside.
- In a bowl, whisk together the eggs, custard powder, milk, butter, vanilla, sugar, cinnamon and nutmeg until well blended.
- Pour over the bread in the dish and stir gently to combine.
- Sprinkle with coarse sugar.
- Cover lightly with foil and bake for 45 to 50 minutes, until a knife inserted into the middle comes out clean.
Total Fat: 4.4 g
Cholesterol: 37.2 mg
Sodium: 159.3 mg
Total Carbs: 25.0 g
Dietary Fiber: 1.5 g
Protein: 4.3 g